A whole grain, higher protein pancake recipe made with 5 simple ingredients. Whip up a batch of these this morning for a healthy, filling and delicious breakfast!
2019 has been a year of pancakes for me. I’ve already had pancakes for breakfast this year more times than all of 2018, and I plan to keep this trend going. I’ve always loved pancakes, and I have had a blast creating some recipes using more nutritious ingredients without compromising on taste.
Typical pancake recipes are usually call for white flour and sugar, and often leave me feeling weighed down and bloated after eating them. Pancakes are also an unexpected source of high sodium! It’s a high priority of mine to eat a very filling and nutritious breakfast, because it has a direct effect on my energy levels for the day. I also usually exercise in the morning, so it is essential to refuel my body with a balanced meal afterwards. In my opinion, breakfast really is the most important meal of the day!
This recipe features spelt flour as a replacement for white flour. Spelt is whole grain, so it has a very similar nutrient content to whole wheat flour! It is a good source of fiber and is high in important nutrients like iron, magnesium and niacin. Spelt flour has a sweeter and lighter flavor than whole wheat, so it’s been one of my favorite flours to use recently. The pancakes are sweetened naturally with banana (and of course, a drizzle of pure maple syrup)!
This recipe makes 10 pancakes. You can easily store them in the fridge and reheat them for super fast breakfasts during the week!
- 1 ripe banana, mashed
- 2 large eggs
- 1 individual 5.3 oz cup of vanilla Greek style yogurt (I like Siggi’s)
- ½ cup unsweetened almond milk
- ¾ cup spelt flour (I used this brand)
- ½ tsp cinnamon
- Avocado oil spray or butter for the pan
- Pure maple syrup and fresh berries for serving
- Whisk together mashed banana, eggs and almond milk in a mixing bowl. Add spelt flour and cinnamon and stir to combine. Add a little extra flour or almond milk to achieve thicker or thinner batter as desired.
- Heat oil spray or butter in nonstick skillet over medium heat.
- Use a ¼ cup measuring cup to pour batter into heated skillet. Cook for a few minutes until edges begin to brown and a few bubbles appear before flipping and cook for an additional 1-2 minutes. Re-oil the skillet before cooking another batch.
- Serve with a drizzle of real maple syrup and fresh berries.
If you try this recipe, tag @daisybeet on Instagram so I can see your creations!
If you love this recipe, you may also like
- Whole Grain Banana Bread with Chocolate Chips, Cranberries and Blueberries
- Coconut Almond Sunshine Granola
- Ginger Spice Molasses Cookies
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